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Stacked high. Fusion. Comfort. Retro. Raw. Local. Trends, love, and we're not talking about miniskirts and sandals. These are trends is food. Some have come and gone. Some are here for a few more seasons. However long or short, they describe what 's in (or out) in the fashion of food.But it's not just about what's trendy for dinner. There are trends in dessert, too. StarChefs, an online magazine for the food industry, has an article that lists the 9 latest trends in pastry, Pastry on the Curve: The Latest Trends in Desserts. Their findings are based on interviews with pastry professionals in New York, Chicago, Miami, Las Vegas, Los Angeles, Boston, Atlanta, Washington Dc, Seattle, New Orleans, and Philadelphia. Silly StarChefs. They should have called me to do some field tasting research for them!
The two trends that caught my eye? Asian/Latin influences and drinkable desserts. Asian and Latin influences are primarily their exotic ingredients, like South American guanabana and sour sop, rather than technique. And drinkable desserts? Too bad they're talking about fancy milkshakes being served in upscale restaurants and the adaptation of the Asian boba teas. I was hoping for...cake-tails.
All the trends from StarChefs :
- Chocolate is no. 1
- Retro classics
- Drinkable desserts
- Asian and Latin influences
- Good humor
- Dare to be different
- Dessert stories
- Dessert bars
- Jobs in pastry
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8-31-2005 @5:35PM Jason said... Cake-tails? This falls into your 'fancy milkshake' category, but it instantly made me think of [Chicago's own] Portillo's Cake Shake. A better comfort dessert I haven't found yet.
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8-31-2005 @6:30PM sarah said... actually, with cake-tails, i was thinking more along thelines of a martini glass rimmed with sugar and filled with a shot godiva white chocolate liquer and a shot of vodka :)
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